Recipe: Tomato-basil pizza

Dietitian's tip: Instead of using tomato sauce, this made-from-scratch pizza uses crushed tomatoes for a chunkier "sauce." If you prefer, replace the canned tomatoes with chopped fresh tomatoes.

High fiber = at least 5 g of fiber per serving

Healthy carb = whole fruits & vegetables, at least 50% whole grains and no more than 1 tsp of sugar per serving

SERVES 4

Ingredients

1 cup whole-wheat (whole-meal) flour
1 cup all-purpose (plain) flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon yeast
1 teaspoon olive oil
3/4 cup warm water
2 cups canned unsalted crushed tomatoes, drained
2/3 teaspoon dried basil
2/3 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 cup reduced-fat mozzarella cheese

Directions

Preheat the oven to 375 F. Lightly coat a 10-inch round pizza pan with cooking spray.

In a large bowl, combine the flours, salt, sugar and yeast. Add the oil and warm water and mix well.

Turn the dough out onto a generously floured work surface. With floured hands, knead the dough for 1 minute. If dough is too sticky, add flour 1 teaspoon at a time. Gather into a loose ball. Cover dough with plastic wrap and let rest 10 minutes.

In a small bowl, stir together the tomatoes, basil, black pepper and garlic powder.

Roll out dough and press into the prepared baking pan. Spread the tomato mixture over the dough. Top with cheese. Bake until the dough is browned and the cheese is bubbly, about 10 to 20 minutes. Cut the pizza into 8 slices and serve immediately.

Nutritional Analysis

(per serving)

Serving size: 2 slices
Calories	337	Cholesterol	18 mg
Protein	15 g	Sodium	480 mg
Carbohydrate	54 g	Fiber	7 g
Total fat	6 g	Potassium	357 mg
Saturated fat	3 g	Calcium	274 mg
Monounsaturated fat	2 g